Slow Cooker Breakfast Lasagna

I love making this quick and easy slow cooker meal for breakfast when I have overnight guests. It’s great to wake up to the delicious smell of breakfast cooking and having time to chat over coffee instead of slaving away in the kitchen! Prep this the night before, set an alarm for four hours before you want to eat breakfast and just flip the dial!

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To speed up the process even more, you could purchase precooked bacon.

If you want to use traditional bacon, slice it and cook in a skillet until crispy. Drain on a sheet pan lined with paper towels.

While the bacon is cooking, chop one medium onion, one red pepper and one orange pepper. The color doesn’t really matter, just make sure they’re bell peppers. Since I was making this for kiddos, I didn’t add any hot peppers or jalapenos but they would be great in this slow cooker breakfast lasagna also!

In a large bowl, whisk together one dozen eggs and one cup milk. Season with salt and pepper to taste.

Add half a cup shredded sharp cheddar cheese on top of the onions and peppers. Repeat the above layering sequence once more with the remaining ingredients.

Once you have all your layers in the slow cooker, pour the egg and milk mixture over the top. Season with a little more salt and pepper, cover and allow to cook four hours on low or eight hours on warm.

I love the colors of this slow cooker breakfast lasagna! So pretty and tastes so good. I served this with homemade whole wheat toast and sliced tomatoes from the garden. Take the hassle out of cooking breakfast for guests with this easy and delicious recipe, enjoy!

Above you will find some of the equipment I used in this recipe. That is the exact same slow cooker I have and it’s worked great for years! Super basic model but it gets the job done. I love my large cutting board and use it daily, sometimes more! I hate having stuff falling off the sides of my cutting boards so this extra large model keeps everything off the counter top. My Victorinox knives are my favorite and I always reach for them first. I love the chef’s knife and the smaller 4″ pairing knife also. Slow cooker liners can be your best friend when cooking eggs in the slow cooker. I didn’t use them in this recipe and wished I had! Save yourself time over the kitchen sink and line your slow cooker!

If you are not using precooked bacon, slice and cook in a skillet until crispy. Chop your onions and peppers. Whisk together the eggs and milk and season with salt and pepper.

Add half the bag of hash browns to the bottom of your slow cooker. I used a six quart slow cooker for this recipe. Top with half the bacon, half the onions and peppers, and half the cheese. Repeat with remaining hash browns, bacon, onions, peppers, and cheese.

Pour the egg and milk mixture over the top and season once again with salt and pepper. Cover and allow to cook four hours on low or eight hours on warm. Enjoy!

Recipe Notes

For more breakfast recipes, check out the Breakfast Recipes category. For more slow cooker recipes, click here.